There’s nothing better than homemade healthy hollandaise that’s not only super simple to make, but packed full of goodness and fantastic flavor. This one is loaded with protein and healthy fats that most store-bought brands are devoid of and that usually contains inferior, genetically modified oils such a soybean or vegetable oil.
3 egg yolks
2 tablespoons (28ml) filtered water
3/4 cup (165 g) of grass fed unsalted butter, cubed
2 tablespoons (28 ml) fresh lemon juice
1/4 teaspoon of salt, Celtic or sea
Dash of black pepper
Place a heatproof bowl over a medium-size saucepan filled a quarter of the way with hot, but not boiling water and maintain a temperature at a simmer. Put the egg yolks and water into the bowl and whisk for about 3 minutes, or until the mixture thickens and has doubled in volume. Add the butter, one cube at a time, ensuring each cube has fully melted before adding the next. This will take approximately 10 minutes. Whisk constantly until sauce thickens and then remove from heat. Whisk in Lemon juice, salt, and pepper. Feel free to use electric whisk to speed up the process and reduce time. Serve immediately. The sauce is best used soon after making it and does not keep well in refrigerator.
Yeald: About 1 cup
Note: include this hollandaise over your favorite egg dishes, such as eggs Benedict, or over fresh, steamed asparagus, spinach, kale, broccoli, or cauliflower.